Photo of Eccles cakes by WW

Eccles cakes

Total Time
50 min
30 min
20 min
Wonderfully flaky filo pastry replaces puff pastry to lower the Points – as does the addition of fresh apple to the dried fruit filling


Low Fat Spread

25 g

Mixed Dried Fruit

150 g


1 medium, finely diced (100g approx)

Light Brown Sugar

40 g

Mixed Spice

1½ teaspoon(s), level


1 zest(s) of 1

Freshly squeezed orange juice

1 serving(s)


1 zest(s) of 1

Filo Pastry

9 sheet(s), small

Egg white, raw

1 individual

Demerara Sugar

1½ teaspoon(s), level


  1. Preheat the oven to 220°C, fan 200°C, gas mark 8. Line a baking tray with baking paper. Melt the spread in a large pan. Remove from the heat and stir in the mixed fruit, apple, brown sugar, mixed spice, orange and lemon zests, plus the orange juice until combined and the sugar has dissolved. Set aside.
  2. Layer 3 sheets of filo, misting each layer with cooking spray. Cut into 4 rectangles and set aside. Repeat with another 3 sheets of filo and again with the final 3 sheets. You should have 12 stacks of filo in total.
  3. Working quickly to avoid the filo drying out, place 1 tbsp of the fruit mixture into the middle of each filo stack. Brush the edges of the filo with water, then fold the edges over to encase the filling completely. Turn it over so that the smooth side is now at the top. Gently flatten it with your palm so you get a small puck-like shape. Transfer to the baking tray.
  4. Cut 2 slits into the top of each Eccles cake, brush with the egg white and sprinkle over the demerara sugar. Place in the oven and bake for 18-20 minutes, until deeply golden. Transfer to a wire rack and leave to cool slightly. Eat while still a little warm.